I don’t think I have seen a day when the boy isn’t up for a
burger. This comes from a charity recipe book I compiled a good many years ago.
I have been meaning to come back to this one for years.
1kg minced lamb
2 cloves garlic, crushed
1 onion, finely chopped
2tbsp spicy mango chutney
3cm ginger, peeled & grated
1 red chilli. Deseeded & finely chopped
¼ tsp coriander powder
1tsp cumin powder
Salt & Pepper
Burger buns – we like ciabatta rolls
The Dip/Dressing
6 cherry tomatoes, sliced
200g tub thick yoghurt
Small bunch fresh coriander
1 small red onion finely diced
Squeeze of fresh lime juice
Sharwood’s do a Mango & Kashmiri Chilli chutney, which
is the one I’d recommend. It’s still more sweet than hot, so it gets the boy’s
vote. A hot version is important though. This amount of lamb is almost always cheaper
from the butcher, than from the supermarket.
Put the lamb in a mixing bowl, along with the garlic, chutney,
ginger, chilli and spices and season well. Mix it with your hands.
Shape into burgers – this makes 6 large ones. Two for the
boy, one for me and three to freeze for another day.
Chill the ones you are having for about half an hour in the
fridge so they firm up a bit.
Brush with oil and cook in a ridged skillet (or even better,
barbeque them). No more than 3 minutes a side.
While the burgers are chilling (as the boy is doing), make
the dip. We both prefer this to dip the burgers in as we go, but it would be as
good piled on top – just have napkins ready for when it squirts out.
The dip- too easy – mix everything and season. I think it
can take it quite salty. As it comes with the dip I don’t pile up the burgers
with lettuce & tomato etc.
The guy who gave me this recipe was a blond, blue eyed and
beautiful with a winning northern accent. Thank you Danny.
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